salmon with ina's red pepper aioli
We adapted this recipe from the queen of home cooking, Ina Garten. This red pepper aioli is easy to make but feels special and fancy - a quick an easy way to elevate an otherwise simple meal. We love serving this salmon with crispy roasted cauliflower, brussels or broccoli and a simple green side salad with one of our go-to dressings. Weeknight gold!
Salmon with Ina's red pepper aioli
Serves 2-4 (with leftover sauce)
Ingredients
for the aioli:
2 small cloves garlic, minced
1 tablespoon freshly squeezed lime juice
1/4 cup jarred roasted red peppers, chopped
1/2 cup mayonnaise (we love Primal Kitchen avocado oil based mayonnaise)
1 tablespoon (canned) chopped chipotle pepper in adobo sauce (optional)
kosher salt and freshly ground pepper
for the salmon:
2-4 (6-ounce) boneless, skinless, center-cut salmon fillets (1 fillet per person)
extra virgin olive oil
sea salt and freshly ground pepper
Directions
Prepare the aioli: combine the garlic, red pepper, lime juice and optional chipotle in a mini food processor or blender and purée. Add the mayonnaise, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
To prepare the salmon on the grill: heat grill between 375-400 F degrees. Pat the salmon dry, drizzle with olive oil and season with salt and pepper. Place salmon on grill, skin side down and cook for ~9 mins, then flip and cook another ~4-5 mins, adjusting time for desired doneness.
To prepare the salmon in the oven: preheat the oven to 400F degrees and line a sheet pan with foil or parchment paper for easier clean up (we prefer foil for this recipe to avoid burning the parchment paper, since we like to broil the salmon to finish). Pat the salmon dry and place on the prepared sheet pan, then drizzle with olive oil and season with salt and pepper. Place salmon in the oven and bake for 10 minutes. Switch the oven to broil, and broil for an additional 3-5 minutes to finish.
Serve salmon with a drizzle of the aioli and additonal lime wedges, paired with roasted vegetables of choice and a simple green salad.
Store leftover sauce in the refrigerator for up to 5 days.